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Roasted Cauliflower & Pumpkin Bowl

Roasted Cauliflower & Pumpkin Bowl

with Hazelnuts & Pearl Couscous

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Enjoy!

Allergens:GlutenTree NutsMilk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 portion

cauliflower

1 unit

red onion

1 unit

beetroot

1 packet

peeled pumpkin

1.5 sachet

chermoula spice mix

1 packet

pearl couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 packet

vegetable stock

1 packet

currants

(May be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)

1 bunch

parsley

1 packet

roasted hazelnuts

(ContainsTree NutsMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)

1 packet

goat cheese

(ContainsMilk)

Not included in your delivery

olive oil

1.25 cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2520 kJ
Fat23.8 g
of which saturates8.1 g
Carbohydrate70.3 g
of which sugars26.6 g
Protein22 g
Sodium1440 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into 2 cm florets. Slice the red onion into 2 cm wedges. Cut the peeled pumpkin into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

Place the cauliflower, onion, pumpkin and beetroot onto an oven tray lined with baking paper. Add a generous drizzle of olive oil, a pinch of salt and pepper and sprinkle over the chermoula spice blend (see ingredients list). Toss to coat then roast until tender, 20-25 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

3

While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water, crumbled vegetable stock and currants. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.

4

While the couscous is cooking, roughly chop the parsley and the roasted hazelnuts.

5

To the bowl with the couscous, add the roasted veggies and 1/2 the parsley. Toss to combine.

6

Divide the roasted veggie pearl couscous between bowls. Crumble over the goat cheese and sprinkle with the chopped hazelnuts. Garnish with the remaining parsley.